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Italian Spinach & Tortellini Soup Recipe

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This recipe for Italian Spinach & Tortellini Soup is from Eating with Nana Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp olive oil
1 onion, chopped
2 zucchinis, halved lengthwise and thinly sliced
3 garlic cloves, minced
1 1⁄2 teaspoons Italian seasoning
1⁄4 teaspoon salt
1⁄8 teaspoon red pepper flakes
3 (14 1/2 ounce) cans reduced sodium vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1⁄2 cup water
1 (9 ounce) package refrigerated mixed cheeses, tortellini
4 cups loosely packed Baby Spinach
1⁄4 cup chopped fresh basil
3 tablespoons Pecorino Romano cheese, freshly grated
Directions:
Directions:
Heat oil in Dutch oven over medium high heat. Add onion and cook, stirring occasionally until onion begins to soften, about 3 minutes. Add zucchini and cook, stirring occasionally until zucchini is crisp-tender about 3 minutes. Add garlic, Italian seasoning, salt, red peppers flakes and black pepper and cook, stirring constantly until fragrant, 30 seconds. Stir in broth, tomatoes and water. Cover and bring to a boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute. Ladle evenly and sprinkle with basil and Pecorino. Serves 6
Bon Appetitt
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min

 

 

 

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